How to Make Du Pain Frier (Fried Bread in Batter) | Snacks | Cook With Me
Need a vegan alternative to eggy bread? Try our battered bread pakoras. They are moreish and make a great breakfast food.
This recipe will make about 8/10 pieces (depending on your bread slices)
You will need:
2 cups gram flour (besan)
Salt to taste
1/2 tsp turmeric
2 tsp chilli powder (or to your taste)
1/4 cup freshly chopped coriander
3 spring onions, finely chopped
5-6 chillies, finely chopped.
2 cups ( possibly an extra 1/4 cup if your batter is too thick)
4-5 bread slices, cut in halves.
Method:
Mix together the besan, salt, chilli powder, coriander, spring onions, chilli and turmeric with 2 cups of water to make a slightly thick batter. Add extra water if the batter becomes too thick. It needs to be loose enough to stick to the bread slices.
Heat enough oil in a pan and dip the bread slices in the batter. Be sure to coat both sides. Deep fry until golden.
Drain well and serve with ketchup or chutney.
Kunhi Kalthappam is a traditional sweet Malabar bread made with rice batter! Try it out and enjoy!
Beautiful white and soft center with slightly crisp golden brown edges makes it so attractive, isn't it! It is eaten with a sweet coconut filling which we all love to the chore!
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Polish Sweet Cream Cheese Buns
RECIPE - DROŻDŻÓWKI
On my website:
INGREDIENTS
Dough:
• 1 cup lukewarm milk
• 3 Tablespoons granulated sugar
• 1 Tablespoon instant yeast
• 3¼ cups all-purpose flour, plus some more for the working surface
• 2 eggs, whisked
• 2 Tablespoons butter, melted
Cheese filling:
• 12 ounces cream cheese
• 1/4 cup granulated sugar
• 1 Tablespoon vanilla extract
• 1 Tablespoon rice or potato flour
• 1 egg yolk
• 2 egg whites, whipped until stiff
Crumb topping:
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon baking powder
• 3 Tablespoons butter, softened
Egg wash:
• 1 egg yolk
• 1 teaspoon water
DIRECTIONS
1. To a large bowl, add 1 cup lukewarm milk, 3 Tablespoons sugar and 1 Tablespoon yeast
2. Whisk well, then rest for 15 minutes at room temperature
3. To a stand mixer, add 3 1/4 cups all-purpose flour, 2 whisked eggs and 2 Tablespoons melted butter, blend well
4. Add the yeasted milk mixture and blend/knead for 2 minutes, or until the dough is smooth, not sticky
5. Cover bowl with a towel and let the dough rise 30 minutes at room temperature
6. Dust a working surface with flour and cut the dough into 12 equal-sized pieces
7. Roll each piece into a ball, then flatten with your fingers or a rolling pin
8. Rest 30 minutes at room temperature
9. Make the cheese filling by adding 12 ounces cream cheese to a large bowl, then add 1/4 cup sugar, 1 Tablespoon vanilla extract, 1 Tablespoon rice or potato flour, 1 egg yolk and 2 egg whites that have been whipped until stiff
10. Mix ingredients until smooth and place in the refrigerator until ready to use
11. For the crumb topping, add 1/2 cup all-purpose flour to a medium bowl, then add ¼ cup granulated sugar and 1/4 teaspoon baking powder, whisk well
12. Add 3 Tablespoons softened butter and mix together with your fingers until the mixture has a crumb consistency
13. For the egg wash, whisk 1 egg yolk with 1 teaspoon water
14. Use a small glass or cup to create a well in each bun for the cheese filling
15. Place buns on two baking sheets and fill each bun with the cheese filling, taking care not to overfill or the filling will spill over during baking
16. Sprinkle the crumb topping over each bun
17. Place baking sheets in a pre-heated 230 F oven and bake for 15 minutes initially
18. Remove buns from the oven, brush the dough part of the buns with egg wash, and return to the oven for an additional 12-15 minutes, or until golden brown
19. Let the buns cool completely before serving
Notes:
Inspiration for this recipe:
Store buns in an airtight container.
MY RATING: 7/10
Buns with a not-too-sweet cream cheese filling. The filling is spot-on but this recipe results in a bun that is a little too dense and bagel-like. The bun’s consistency should be lighter and fluffier, similar to a Hawaiian roll.
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#poland #polish #drożdżówki #recipe #breakfast #dessert #foodoftheday #foodtrend #buns #croissant #pastry #pastries #baking #cheese #creamcheese
Light and Crispy Batter Fried Squid | Batter Fried Squid | Squid Recipes | Cookd
#cookd #friedcalamari #friedsquids
Light, crispy and golden brown - what more can you ask for? This Batter Fried Squid are the perfect appetizer for any occasion. ✨
Do try it out and let us know what you think!
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Batter Fried Squids Recipe:
Squid - 200 grams
Oil (To deep fry) - As Needed
Dry Mix:
Maida - ¼ Cup
Salt - ½ tsp
Pepper - ½ tsp
Batter:
Maida - 1 Cup
Corn Flour - ½ Cup
Baking Powder - 1 tsp
Salt - ½ tsp
Pepper - ½ tsp
Turmeric Powder - ¼ tsp
Water - 1 Cup
Cooking Instructions:
1. Clean the squid rings, and pat them dry. Add Salt, Pepper and Maida. Mix well.
2. Add all the ingredients under the batter to form a light batter.
3. Heat oil in a pan for deep frying. Coat the squid with the wet batter using a form and deep fry in hot oil until golden brown and crispy.
4. Serve hot.
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Beer Battered Fish - the lightest, crispiest fish batter ever!
For the lightest, crispiest fried fish, you can't beat Beer Battered Fish. The yeast and carbonation in beer makes the batter delicate and puffy, like good fish 'n chip shops. And the shock of ice cold batter hitting hot oil makes it super crispy - and it stays crispy for far longer than it takes to make, serve and eat it!
PRINT RECIPE:
Confetti Cake + Avoiding Under and Over Mixing in Cake Batter
Confetti Cake (yield: 1 8-in round cake)
Confetti Cake
3 eggs, room temp
2 1/4 c (450g) sugar
8 oz (227g) butter, melted and cooled
1/4 c (50g) vegetable oil
3.5 c (420g) cake flour, sifted
1.5 tsp (6g) baking powder
1 tsp (6g) fine salt
1.5 c (341g) milk, room temp
1 tsp clear vanilla extract
1/2 tsp almond extract
1/2 c (90g) rainbow sprinkles
1. Using a whisk or the whisk attachment on a mixer, mix the eggs and sugar until thick, lightened in color, and approximately tripled in volume.
2. Stream in the melted and cooled butter and oil while mixing on medium speed.
3. Add one third of the dry ingredients, mix until combined, and add half of the wet ingredients.
4. Mix in another third of the dry, the rest of the wet, and finally the last third of the dry. Stop mixing as soon as you can't see any dry flour.
5. Add the rainbow sprinkles and mix in by hand.
6. Divide evenly between 2 8-in round cake pans that have been prepped with a circle of parchment paper and non-stick spray.
7. Bake at 350F (180C) for 40-45 minutes or until a toothpick inserted in the center comes out with wet crumbs.
8. Let the cakes cool completely before cutting off the tops, dividing in half, and stacking with the frosting.
Frosting
8 oz (227g) butter, softened
4 oz (113g) cream cheese, softened
4 c (454g) powdered sugar, sifted
1 tsp (6g) fine salt
2 Tbsp (28g) heavy cream
1 tsp clear vanilla extract
1. Mix together the butter and cream cheese until fluffy and lightened in color.
2. Add the powdered sugar in 3-4 additions.
3. Mix in the salt, heavy cream, and clear vanilla extract.
Note: this frosting recipe makes enough for a semi-naked finish to the cake. For a completely frosted cake, multiply the recipe x1.5.